Tag Archives: breakfast

Morning Oven Tomatoes

I love baking tomatoes. The sweetness comes to the top and the juice melts into the crunchy breadcrumbs. mmmmmmm...

I love baking these tomatoes. The sweetness comes to the top and the juice melts into the crunchy breadcrumbs. mmmmmmm…

Preheat oven 350*

1 basket of Heirloom Cherry Tomatoes

3 tablespoons olive oil

sprinkle of garlic powder

1 teaspoon basil-chopped

1 teaspoon fresh Parsley-chopped



4 tablespoons breadcrumbs

toasted almonds

Place the tomatoes in a baking dish. Pour olive oil over top. Add the garlic powder, parsley and basil and season well with salt and pepper. Mix thoroughly with hands coating tomatoes well with all ingredients.

Sprinkle with breadcrumbs and almonds over the top.

Drizzle top lightly with olive oil.

Bake for 20-25 minutes or until bread crumbs are golden brown.

Serve hot.

This dish goes well alongside eggs.

Blueberry Buttermilk Blue Cheese Scones

You can easily leave the cheese and black pepper out of this recipe and you’ll have a wonderful traditional scone


¼ cup plus 2 tablespoons Buttermilk

2 Eggs

3 cups Flour

1 tablespoon +1 teaspoon Baking Powder

1/2 teaspoon Black Pepper

2 ½ tablespoons Sugar

1 rounded teaspoon Sea Salt

A sprinkle of Nutmeg

1 ¼ (10 tablespoons) sticks Cold Butter-cut in pieces

¾ cup Fresh Blueberries

1/2 cup Blue Cheese -crumbled

1 Egg –beaten for egg wash


In a small bowl beat together eggs and buttermilk, set aside.

In a large bowl sift together flour, baking powder, sugar, salt, pepper and nutmeg.

Add butter and work with a pastry cutter until mixture resembles crumbs.

Add Buttermilk and combine until mixture starts coming together.

Add blueberries and blue cheese and mix gently.

Turn out onto a floured surface and knead only a few times until incorporated.

Using a floured rolling pin, quickly roll out dough to 1” thick round shape.

Cut scones with floured round cutter. (I use the top of a glass.)

Place scones on a greased cookie sheet or a sheet lined with parchment paper.

Brush tops with egg wash.

Bake until golden brown.

About 20 minutes.

Serve warm with your favorite toppings like butter, clotted cream, or blueberry jam

Depending on what your chasing; the sweet or the savory taste.

Sweet Potato Frittata with Toasted Almonds

As I was trying out my new mandoline, this dish came together in just minutes. You can hand slice with just a little more time. The result is surprisingly sweet , salty and savory.

Preheat oven to 180c/350f

Large nonstick ovenproof frying pan

1/3 cup olive oil

1 small yellow onion -sliced thin

1 large sweet potato-sliced thin

1 handful toasted almond slices

10 eggs- beaten

sea salt/ cracked pepper

Heat olive oil

Sauté onion and potatoes on medium heat until the potatoes are fork tender. Do not brown. Generously salt and pepper potato mixture

Sprinkle with almond slices

Beat eggs

Flavor eggs with a bit more salt and pepper

Pour eggs over mixture and cook for 10 minutes.(until bottom sets)

Remove from heat and place in hot oven until top of eggs set(another 5-7 minutes)Watch carefully so not to overcook.

Sprinkle with a few more almonds and serve, hot, warm, or cold. Delicious!!

Mango Banana Muffins

Soft on the inside, crunchy on the outside with pops of mango and walnuts through and through.

Preheat oven 190c/350f

muffin tins

3 cups flour

1 1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 1/2 cup sugar

1 cup vegetable oil

3 eggs

4 mashed bananas

2 golden mangos- carefully peeled and diced

1 cup chopped walnuts halved

2 tablespoons – sugar to sprinkle

Mix flour, salt, and baking soda.

Add sugar, oil, and eggs.

Beat well until just incorporated.

Add bananas mashing them with your hands as you add them to the bowl.

Beat until incorporated.

Fold in nuts and mangos.

Pour into a greased muffin tins (or line with baking papers)

Fill almost to the top and sprinkle with sugar.

Bake until golden brown.

Start testing muffins for doneness with a wooden skewer at 25 minutes.

Remove from oven

Cool 10 minutes in pan before indulging

Old Fashioned Coffee Cake

This homemade treat of buttery deliciousness paired with a sweet, salty crunchy crumb will wake up your memories of days gone by.

For this recipe use a Large Tube Pan

Preheat oven to 180c/350f

Toast ¾ cup of chopped pecans – set aside to cool

Reduce heat in oven to 160c/325f

Prepare Streusel Topping:

½ cup Brown sugar- packed

½ cup flour

½ teaspoon sea salt

2 teaspoons cinnamon (add a little extra if you like !!)

¼ cup cold butter –cut in small pieces

Combine Sugar, flour, salt and cinnamon. Cut in butter until mixture resembles crumbs. Stir in half of the toasted Pecans.

Set aside in a cool place.

Prepare Batter:

1cup butter

2 cups sugar

6 eggs

3 cups flour

¼ teaspoon Baking Soda

1 teaspoon Baking Powder

8 oz Sour Cream

1 teaspoon Vanilla

In a kitchen aid fixed with a paddle attachment beat butter and sugar together until light and creamy. Add eggs one at a time, until incorporated. Add flour baking soda , and baking powder alternately with sour cream and vanilla beating after each addition.

Be mindful not to over mix.

Pour half of the batter into a greased and floured tube pan.

Sprinkle with

Center Streusel:

Remaining half toasted pecans

¼ cup Brown Sugar

1 ½ teaspoons cinnamon

Pour remaining batter on top.

Top with Streusel topping.

Bake for 1 hour and 20 minutes or until wooden skewer come out clean.

Let cake sit for 20 minutes before removing from pan.

Cool completely on wire rack.

Date Tea Bread

This has made it onto my “Top 10 Favorites lists. If you eat it warm the day you make it and top it with a warm caramel sauce, you’ll have Sticky Toffee Pudding . BUT if you wrap it in foil and refrigerate over night you will have a lovely dense breakfast loaf that you cannot top! Except with cream cheese of course!!

Preheat oven 180c/350f

8 oz. pitted dates

1  1/4 cup boiling water

1  1/2 firmly packed brown sugar

6 tablespoons butter

1 egg beaten

2 1/4 cups sifted flour

1  1/2 tsp baking soda

1  1/2 tsp salt

Cut dates into small pieces. Place into a medium bowl and cover with boiling water. Stir in sugar and butter. Cool and stir in beaten egg.

Sift flour, baking soda and salt together. Stir into date mixture until blended. Pour into greased loaf pan and let stand for 15 minutes.

Bake for 1 hour and 10 minutes.Test for doneness at 1 hour.

Cool in pan for 5 minutes. Turn out onto wire rack. Cool.

Wrap in foil and refrigerate overnight.

Raspberry Oat Bars

There are just some things that bring you home over and over again. This one brings me to Sues kitchen and her and mom never miss. You can taste the Love.

Heat Oven to 200c/400f

Baking pan -square 8×8 or rectangle 8×10

¾ cup cold Butter –cut into squares

1 cup Brown Sugar

1 ¾ Cups Flour

1 teaspoon Salt

½ teaspoon Baking Soda

1 teaspoon Cinnamon

1½ Old fashion Oats

1 cup Raspberry Jam or preserves-heat in microwave for 30 seconds

Cream Sugar and butter in a mixer until well blended.

Add Flour,salt and baking soda and cinnamon and mix until incorporated.

Add oats and mix well.

Firmly Press half the mixture evenly into bottom of pan.

Top with warm preserves and spread gently with a rubber spatula to cover oat mixture.

Sprinkle remaining half of oat mixture to cover all of the jam. Lightly press, but be mindful not to mix the jam into the oats at all.

Bake for 25-30 minutes or until Golden.

Rest for 15 minutes and cut into bars while still a bit warm into rectangles.

let cool before indulging.

Tortilla Morada

The Purple Peruvian potato was once considered the food of the Gods. I chose these potatoes not only for their royal color, but they also have four times the antioxidants than white potatoes. A staple in the kitchens of Spain, the Tortilla in all of its simplicity, is one of the tastiest savory foods in the world. Enjoy for breakfast, lunch, or dinner.

1 medium onion-thinly sliced

1 cup sliced purple potatoes-thinly sliced

¼cup + 1 tablespoon olive oil

sea salt

black pepper

9 eggs

In a medium size non-stick frying pan on medium heat, heat olive oil.

Saute’onions and potatoes until soft but not brown, about 10 minutes or so.

Season with plenty of salt and cracked pepper.

In a  medium size bowl, beat eggs and season with salt and pepper.

When potatoes are fork tender, pour potato and onion mixture into the egg mixture and pour the combined mixture back into the frying pan. Shake pan to even out the mixture.

Cook for 10 minutes on low heat.

Invert tortilla onto plate and slide it back into pan to cook the topside.

Cook for 1 minute.

Slide tortilla onto a fresh plate. Rest the tortilla for at least 5 minutes.

Serve warm or cool. Enjoy with a salad, or on crusty bread or just by itself.

Bacon, Onion and Aged Gouda Quiche

Classic Quiche Lorraine has bacon and Swiss or Emmenthal cheese, this recipe has the added beauty and depth of sautéed shallots and aged cheese. Spending a little extra money on a lovely cheese will go a long way.

9 “ quiche pan – if you have a smaller pan then you may have to adjust the baking time by adding 5 minutes at a time.

Pie crust- premade is fine.

Preheat oven 180*/350*


3 slices bacon- chopped

when bacon is half cooked add

1 shallot- chopped

Sauté together until cooked. Drain on paper towels and set aside.

4 eggs  (for a 9” pan)

1 1/4 cup cream

pinch nutmeg



1 cup -5 year old Aged Gouda Cheese- finely grated

In a small bowl beat eggs and cream together. Add salt, pepper and a pinch of Nutmeg. Add bacon and shallot mixture into eggs and mix well.

Press pie crust evenly into your quiche pan and up the sides. If you don’t have a quiche pan a cake pan is fine. Prick a few holes into the bottom of crust with a fork.

Sprinkle half your cheese onto bottom of crust.

Pour egg mixture over cheese.

Top with remaining cheese.

Bake for 30- 40 minutes depending on pan size. Or until top and crust are light brown.

Wiggle quiche to make sure all eggs are set before removing from oven.

Sicilian Sun Dried Tomato Muffins

Savory treat, can be a great side with a bowl of soup or a alone for a decadent breakfast

Preheat oven 190c/375f

Muffin tins-buttered

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ tespoon sea salt
  • ½ teaspoon white pepper
  • ½ teaspoon black pepper
  • ¼ cup olive oil- (you may use the sundried tomato oil from the jar and then use olive oil to make up the rest of the ¼ cup.)
  • 1 egg
  • 3 oz Feta cheese-crumbled
  • 5 oz jar sun dried tomatos- chopped – reserve oil from jar
  • 4 oz oil cured olives (about 20 olives)-pitted and chopped
  • 1/3 cup milk

Place flour, baking powder, baking soda, salt and peppers in a large bowl. Use a fork to lightly mix.

In a small bowl gently beat together olive oil and egg.

Making a well in the middle of the flour mixture, pour in the olive oil and egg mixture.

Mix well with your hands. Gently add Feta, sun dried tomatos, and olives.

Add milk a little at a time until you to get a biscuit consistency.

Mix only until incorporated.

Divide batter evenly into muffin tins (using your hands)

Bake for 15-20 minutes or until lightly browned . Test with wooden skewer, when it comes out clean muffins are done.